Thumbprint Cookies

Some may say a holiday season wouldn't be complete without a thumbprint cookie however I would say any season or occasion for that matter, as the jam filling can be switched out according to the season. These sweet buttery biscuits are melt in your mouth scrumptious and do not last long in our house. I prefer chopped walnuts to roll and coat the cookies in however wanted to give finely ground almonds a go for a more lighter Spring texture and taste.   

Thumbprint Cookies

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makes approximately 30 cookies

2 1/2 cups (300 g) unbleached all purpose flour

1 teaspoon baking powder

1 cup (227 g) unsalted butter, room temperature and softened

1/2 cup (100 g) white sugar

1/4 cup ( 55 g) dark brown sugar, packed

1 large egg

2 teaspoons vanilla extract 

1/4 teaspoon sea salt

about 1/2 cup (170 g) apricot jam 

1/2 cup (60 g) finely ground almonds, for coating 

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a medium bowl combine whisk together the flour and baking powder.

In a large bowl combine the butter, white sugar, and brown sugar and using a handheld mixer beat well until light and fluffy. Scraping down the sides of the bowl to ensure everything is combined evenly.

Add the egg, vanilla extract and salt to the butter and sugar mixture Beat well until all is incorporated and light and fluffy again. Fold in the flour and baking powder mixture until a cookie dough forms.

Using a 1 1/2 tablespoon cookie scoop, scoop the dough and roll each ball between your clean hands to form a smooth even ball. Place the finely ground almonds on a plate and roll the now formed cookie dough balls in the finely ground almonds. Then press the middles down of each with your thumb or a measuring teaspoon, preferably a 1 teaspoon, to create an indent space for the jam. 

Arrange the cookies on the parchment lined baking tray, about 2 inches apart to allow for possible spreading, and fill the indents with the apricot jam. Bake in the preheated oven for 8 to 10 minutes. Do not over bake, you do not want a hard cookie, they should be soft and melt in your mouth. Allow the cookies to rest on the tray for a few minutes before transferring them to a wire rack to cool. Repeat until all the dough is used up. 

Notes: you can use any seedless jam or fruit curd as your filling and you can use chopped walnuts or any chopped nuts, desiccated coconut or flavoured sugar as a coating. If you want to use Nutella as a filling, do not fill prior to baking, fill cookies after they are baked and are right out of the oven. 

Food Photo of the Day ~ Marmalade

I... we, did get up to having a bit of kitchen foolery. I say that because we did not exactly slave in the kitchen to make these jars of marmalade. Most of the pulp, rind and essence that makes up this jam was already done and came in a huge can. We just added the sugar, water and a dollop of butter, followed the directions and simmered it on the stove and poured it into sterilized jars. It was a bit of a process however not labour intensive. I remember my parents making strawberry jam and helping out, my husband and I have made lemon curd and he recalls making jars of various things when growing up. If anything this was a process, an exercise and certainly gives me a taste for creating my own jam from start to finish.  

- JD  

Food Photo of the Day ~ Homemade Pop Tarts

My son wanted to recreate this retro breakfast pastry full stop. He did so by doing it in steps, although he could have used ready made jam and puff pastry he decided to make everything from scratch, including the icing. His diligent efforts were yummy and I could tell he was missing his culinary class, taking over the kitchen for a few days was great! The pastry light and flaky, the strawberry jam, sweet with a hint of orange and royal icing and sprinkles complete this indulgent breakfast pastry. Although I have never had an original pop tart, one can imagine the flavour of any processed ready made breakfast pastry and his homemade one, although I am biased, was... hands down so much better!  

Hope everyone had a good weekend! - JD

Buttermilk Biscuits

Effortless is the word I like to use when making this recipe; as they take very little effort and very little time and the same can be said about devouring these with butter and jam.  

 Buttermilk Biscuits 

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2 cups unbleached all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

1/2 cup cold butter

1 cup buttermilk or milk

Preheat oven to 350ºF. Line a baking tray with baking parchment. Set aside.

In a large bowl, mix the dry ingredients together then cut in the cold butter, using a pastry cutter, forks or clean hands. Mix well until the the dry ingredients become some what crumbly. Slowly add the milk until the dough forms a ball. 

Flour a clean flat surface and gently roll the dough to 1 1/2 inch thickness. Cut out into 2 1/2 inch rounds and bake, on the prepared baking tray, for 20 to 25 minutes or until nicely golden brown.  

Hope everyone has been enjoying the sunshine and staying warm. - JD   

Jelly Roll ~ Part 2

I knew my attempt at making another jelly roll would happen sooner than expected and here it is, in all it's rolled up glory. This recipe was by far the better one. With a pliable spongy cake that rolled effortlessly and oozed crimson jam.  


Jelly Roll
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3 large eggs
1 cup of casters sugar
1/3 cup cold water
1 teaspoon vanilla
3/4 cup all purpose flour OR 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
icing sugar, for dusting the tea towel and sprinkling on the finished cake 
about 2/3 cup jelly or jam of your choice
1 clean tea towel

Preheat oven to 375ºF. Line a jelly roll pan (15.5 x 10.5 x 1 inch) with parchment paper or waxed paper or aluminium foil. If using waxed paper or foil grease generously.

Beat the eggs in a bowl with an electric mixer on high speed for 5 minutes or until very thick and lemon coloured. Gradually beat in the sugar. On low speed beat in the water and vanilla. Gradually add the flour, baking powder and salt, just beating until batter is smooth. Pour into the prepared pan, spreading to the corners. 

Bake for 12 to 15 minutes or until toothpick inserted in the centre comes out clean. Immediately loosen cake from the edges of the pan and turn upside down onto a clean tea towel generously sprinkled with icing sugar. Carefully remove the paper. Trim off stiff edges of cake, if necessary. While the cake is hot, carefully roll cake and towel from narrow end. Cool on wire rack for at least 30 minutes. 

Unroll cake and remove the sugared tea towel. Beat the jam or jelly slightly until soften; spread over cake. Roll up the cake. Sprinkle with icing sugar. 

Just waiting to be sliced. Sweet and definitely worth another try.  


Hope everyone is having a good week so far. - JD 

Thumbprint Cookies

As delicate and fussy as these cookies look they are simple to create. If you want an easy  delicious cookie to whip up and share over the holiday season than this is the biscuit to make. I remember helping my mum make these cookies during the holidays. This recipe does not require an assembly line and more than 2 people could over complicate a rather straightforward recipe. The ones picture here are a nut free version I made. Same recipe, I just omitted rolling them around in the walnuts. I have seen another version that replaces the nuts with flaked coconut, you may do that if you wish, however I decided not to. Another great thing about this recipe is that no two cookies are alike, they may look similar, therefore they are not meant to be perfectly formed... like manufactured cookies. That is part of the charm about these lovely morsels.   

Thumbprint Cookies

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1/2 cup soft butter

1/4 cup brown sugar, packed

1 egg yolk

1/2 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon salt

1/2 teaspoon British mixed spice

1 egg white, slightly beaten

3/4 cup finely chopped walnuts 

Pre heat oven to 350º

In a medium bowl blend the flour, salt and British mixed spice together. Set aside.

In another bowl, preferably a large bowl, blend the butter, brown sugar, egg yolk and vanilla thoroughly. Stir in the flour mixture, blending everything and creating a nice dough.

Roll about 1 teaspoon of the dough into balls. Dip into the slightly beaten egg white. Then roll into the crushed walnuts. Place about 1 inch apart on a baking tray press thumb gently into the centres. Bake for 10 to 12 minutes. Cool. Fill the indents with preferred jam or a minced meat filling.

Notes: You may omit the British mixed spice form the recipe. Another way to create the "thumbprint" impression is by using a finger or the tip of a wooden spoon handle. I filled half the cookies with raspberry jam and the other half were filled with a vegetarian minced meat filling. Since I made a nut free version I did a fine dusting of icing sugar over the top, once the cookies were completely cooled; to give a more decorative appeal. Cracks will appear. Form them as best you can however no need to fret and fuss over their shape.

  

This is what they looked like before I dusted icing sugar over the top. A bit plain and in need of a little something. 

Hope everyone had a good weekend. - JD 

Peanut Butter and Jam Sandwich Cookies

The weekend was hot, muggy and fruitful and after some much needed rest; yesterday afternoon my daughter and myself made these peanut butter teddy bear cookies. We had loads of fun and it was nice to relax inside the kitchen. 

I found this kit at the Dollarstore. It included a plastic storage bear container, a container of Kraft peanut butter, a teddy bear cookie cutter, 1 recipe card and a coupon for Kraft peanut butter.  All this for $3.00!  

Peanut Butter and Jam Sandwich Cookies

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Prep time: 15 minutes

Total time: 1 hour 27 minutes (including refrigerating)

Makes: 28 servings, 1 cookie sandwich (26g) each

#sticktogether

1/2 cup butter, softened

1/2 cup Kraft Smooth Peanut Butter

1/2 cup brown sugar

1/2 cup casters sugar (granulated sugar)

1 1/2 cups flour

1 egg

1/2 teaspoon Magic baking powder

1/3 cup Kraft Pure Strawberry Jam, divided

Beat butter, peanut butter and sugars in a large bowl with mixer until light and fluffy.

Add egg; mix well. Gradually beat in combined flour and baking powder.

Refrigerate 1 hour.

Heat oven to 350ºF. Roll dough to 1/4 - inch thickness on floured surface. Cut into 56 cookies, using teddy bear butter. Place, 2 inches apart, on greased baking sheets.

Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute.

Remove to wire racks; cool completely.

Spread 1/2 teaspoon jam onto each of the 28 cookies; cover with remaining cookies.

Notes: I have copied the recipe as it is stated on the recipe card. It is your choice whether or not to use the brand name products. You don't have to use Kraft brand peanut butter. You may want to use another brand or try soy nut butter or pea butter for a peanut butter substitute. I used the raspberry jam I had on hand instead of the strawberry jam suggested. If you do not have a teddy bear cookie cutter then use whatever shape you like or have because it will still be a peanut butter and jam sandwich cookie regardless of the shape. The teddy bear shape just makes them sweet. 

Hope everyone had a great weekend! I was participating in an annual art show. - JD 

Fortnum and Mason ~ 2014

I know Christmas is on it's way when the Fortnum and Mason order arrives. Nothing beats carefully opening and rummaging through the packing peanuts and guessing through the bubble wrap at the glorious culinary treasures inside. As usual we get a selection of our favourites like Smoky Earl Grey tea, Horseradish, Charcoal biscuits, a range of English mustards and King George cake. There are more festive delights like Christmas tea, Christmas coffee, Christmas Glitter Shortbread, Frost Fayre Christmas Spiced biscuits, Christmas Spiced Marmalade, and Boxing Day Chutney. Other items... which usually change from year to year, as we try new and different things, are: French Lavender Honey, a selection of other teas, Fig Cheese (a spread for cheese and biscuits/crackers), Devil Gamekeeper Relish, Damson & Claret (spread), Spice Tins: No.119 Dukka and No.49 Nigella Seeds, Ginger Turkish Delight and the exclusive Sweet Theatre Chocolate in Chili Dark (Katherine) and Orange Dark (Lady Macbeth). 

All products will slowly be enjoyed over the days and months however all Christmasy treats will not be opened until December 24th and that includes the King George cake. How we... I mean... I, will manage until then I do not know.  

Hope everyone had a good weekend! - JW  

Scottish Tartans Preserve

If you are mad about plaid than this should put a smile upon your face at the breakfast table. Another Winners find. These jams are absolutely delicious and not overly sweet. They are made in York, England and give a brief tartan history about the clans tartan that graces the label. The thick Rhubarb and Ginger preserve is wonderful! I highly reccommend that one. I have not tried the Raspberry preserve. Although a round of scones would do that one very nicely.   

Hope you all had a great weekend. - JW 

Thumbprint Cookies

These are not so nutty thumbprint cookies and quick to whip up. I used strawberry jam however you may use peach or apricot jam to give them more of an Ostara or Easter feel. I absolutely love how the jam is nestle amongst the biscuity sweetness. 

Classic Thumbprint Cookies

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1 cup flour

1/4 teaspoon salt

1/2 cup butter, softened

1/4 cup brown sugar, packed

1 egg yolk

1/2 teaspoon vanilla

1 egg white

3/4 cup sweetened shredded coconut or finely chopped nuts  

strawberry jam 

Heat oven to 350º

Mix butter, brown sugar, egg yolk and vanilla thoroughly. 

Blend flour and salt together. Stir into the butter mixture until combined. 

Roll 1 teaspoon dough into balls. Dip into the slightly beaten egg white. Roll in nuts. Place 1 inch apart on a baking sheet; press thumb gently into centres. Bake 10 to 12 minutes. Cool. Fill holes with strawberry jam.

Windsor Preserves

Another Winner's find. This jam was nice with no overindulgent strawberry flavour . Not to sweet and not to fluid either. It was as stiff as they come. You could slice it with a knife. I like to use a spoon when serving up jams. Mornings dipping into this was met with a bit of a struggle. As far as the champagne flavour you could not taste it. So don't shy away from the whiskey and champagne preserve bottles. The gold cord bow is a nice touch however nothing really royal tasting here. - JW